Fudgy Chocolate Sheet Cake with Cocoa Icing
A Double Dose of Chocolate
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes to help you celebrate the last long weekend of the summer, Labor Day! We’ve got a great mix of recipes from appetizer to desserts, starting with a cocktail, then fabulous dishes perfect for picnics, potlucks and barbecues! Hosting this month is Jane from The Heritage Cook.
Holiday Weekend Favorites
- Pineapple Mint Shrub Cocktail from Mother Would Know
- Punjabi Samosa from Spice Roots
- Grilled Tandoori Chicken with Cucumber Yogurt Sauce (Gluten-Free) from The Heritage Cook
- Peach and Roasted Cherry Tomato Panzanella from Pastry Chef Online
- Vanilla Bean Bourbon Plum Bundt Cake from The Redhead Baker
- Chocolate Sheet Cake with Cocoa Icing from That Skinny Chick Can Bake
- Fresh Blueberry and Lemon Cream Pie from Creative Culinary
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Used in This Recipe:
- Half Sheet Pan, 13″ x 18″ (I use this for baking cookies, roasting potatoes and a whole lot more!)
- Bakers Joy Non-Stick Spray (A staple in my pantry!)
- Large Angled Icing Spatula (Excellent tool for frosting cakes and brownies baked in sheet pans)
- Smart Scoop Ice Cream Scoop (My favorite ice cream scoop)
More Desserts to Feed a Crowd:
- Easy Apple Cake from Wonky Wonderful
- Triple Chocolate Cheesecake from That Skinny Chick Can Bake
- No Bake Oreo Layer Dessert from Brown Eyed Baker
- Jacques Torres’ Secret Chocolate Chip Cookies from That Skinny Chick Can Bake
- Hot Fudge Caramel Ice Cream Bar Cake from Belly Full
Chocolate Sheet Cake
The perfect way to serve chocolate cake to a crowd! Adapted from Cook’s Country.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 24 servings
For the cake::
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1/4 cup sour cream
- 8 ounces semi-sweet chocolate, chopped
- 4 tablespoons (1/2 stick/2 ounces) butter
- 3/4 cup vegetable oil
- 3/4 cup hot water
- 1/2 cup Dutch-processed cocoa powder
For the icing::
- 1 stick (8 tablespoons/4 ounces) butter
- 1/2 cup heavy cream
- 1/2 cup Dutch-processed cocoa powder
- 1 tablespoon light corn syrup
- 3 cups powdered sugar
- 1 tablespoon vanilla
- Preheat oven to 350º. Grease 18- by 13-inch (half-sheet cake sized) rimmed baking sheet. Put flour, sugar, baking soda, and salt in large bowl and whisk to combine. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
- Microwave chocolate, butter, oil, water, and cocoa in a large Pyrex measuring cup or microwave safe bowl till chocolate is soft. Whisk till smooth…microwave a little longer if all chocolate is not melted.
- Whisk chocolate mixture into flour mixture until well combined. Whisk egg mixture into batter, then pour into prepared pan. Bake until a toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
- About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Take off heat and, whisk in powdered sugar and vanilla. Spread warm icing over hot cake.
- Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour. Cut and serve.
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